modified: June 27th 2025, 8:25:21 pm
created: June 22nd 2025, 9:38:26 pm
cssclasses: []
tags:
- trips
Saturday
| Aldershot GO |
Union Station |
| 8:05 |
9:15 |
| 8:36 |
9:45 |
| 9:05 |
10:15 |
| 9:36 |
10:45 |
| 10:05 |
11:15 |
| 10:36 |
11:45 |
| 111:05 |
12:15 |
| 11:36 |
12:45 |
| 12:05 |
13:15 |
| 12:36 |
13:45 |
| 13:05 |
14:15 |
| 13:29 |
14:28 |
Monday
| Union Station |
Aldershot GO |
| 10:47 |
11:55 |
| 11:17 |
12:26 |
| 11:47 |
12:55 |
| 12:17 |
13:26 |
| 12:47 |
13:55 |
| 13:17 |
14:26 |
| 13:47 |
14:55 |
| 14:17 |
15:26 |
| 14:47 |
15:55 |
| 15:17 |
16:26 |
| 15:51 |
16:49 |
| 16:00 |
16:58 |
- Host: Jenna
- Property: Stylish Condo Downtown, Toronto
- Address: 21 Iceboat Terrace, Toronto, ON, M5V 4A9
- 20 minute walk from Union Station
- Dates:
- Check-in: Saturday June 28 at 4:00pm
- Check-out: Monday June 30 at 11:00 a.m
- Guests: Maximum 4
- Quiet hours: 10:00 p.m. – 8:00 a.m.
- Check-In Instructions: Will be provided by host a day before arrival; check-in form required (link provided by host)
- Communication: Use Airbnb chat for all communication; phone number for emergencies only
- Do Not Disturb Concierge: This is a residential building, not a hotel. Concierge will not assist Airbnb guests.
- Building Entry: Follow check-in instructions. If you must speak to the concierge, refer to yourself as a personal guest.
- Visitors: Guests must go downstairs to bring up visitors; concierge will not allow visitors up if "Airbnb" is mentioned.
- Washer/Dryer: Currently out of order, awaiting repair parts
- WiFi: Login details will be provided 48 hours before check-in
All places are open between 12:00 AM and 6:00 PM.
good egg
Bookstore featuring cookbooks, gifts, and kitchenware.
11:00 AM - 6:00 PM 156 Augusta Ave, Toronto, ON M5T 2L5
Come As You Are
Inclusive adult store with books, toys, and workshops.
12:00 PM - 7:00 PM 254 Augusta Ave, Toronto, ON M5T 2L7
A & C Games
Retro and modern video game store.
12:00 PM - 7:00 PM 452 Spadina Ave, Toronto, ON M5T 2G8
- Dates: June 27–29, 2025
- Times: 12pm - 11pm
- Location: Church Street, from Bloor to Dundas, Toronto
- Vendors: 200+ stalls featuring local artisans, community organizations, and a dedicated Food Zone with food trucks
- Special Areas:
- Sober Oasis (substance-free space)
- Art Zone (local 2SLGBTQI+ artists)
- Francophone Village (French-speaking community)
- Family Pride (activities for children and families)
Centre Island (Daily & Holidays)
- First ferry from city: 8:00 a.m.
- Last ferry from city: 11:30 p.m.
- First ferry from island: 8:15 a.m.
- Last ferry from island: 11:45 p.m.
- Ferries run every 30–60 minutes, with more frequent service during busy times.
- Parade starts at 2:00 PM.
- Route details:
- Begins at Rosedale Valley Road & Park Road
- Travels west on Church Street
- Heads south on Yonge Street
- Ends at Nathan Phillips Square in downtown Toronto
- Sichuan Peppercorns: Numbing, citrusy spice from China, not a true peppercorn.
- Smoked Paprika: Spanish ground pepper, smoked for a deep, earthy flavor.
- Hungarian Paprika: Sweet or hot ground pepper, a staple in Hungarian cuisine.
- Nutmeg: Warm, sweet spice from the seed of a tropical tree.
- Ceylon Cinnamon: Delicate, sweet cinnamon from Sri Lanka, also called “true” cinnamon.
- Aleppo Pepper: Mild, fruity, slightly tangy chili flakes from Syria/Turkey.
- Chemen: Turkish spice blend with fenugreek, garlic, and paprika.
- Mahlab: Aromatic spice from cherry pits, used in Middle Eastern baking.
- White Peppercorns: Ripe pepper berries with the outer skin removed, milder than black pepper.
- Ma-khwaen: Thai spice with citrusy, peppery notes, similar to Sichuan pepper.
- 7 Spice Powder: Middle Eastern blend, often includes black pepper, allspice, cinnamon, and more.
- Saffron: Delicate, aromatic spice from crocus stigmas, prized for color and flavor.
- Allspice: Berry with flavors of cinnamon, nutmeg, and clove, used in Caribbean and Middle Eastern dishes.
- Long Pepper: Ancient spice, hotter and more complex than black pepper.
- Grains of Paradise: West African spice, peppery with hints of citrus and cardamom.
- Mace: Lacy covering of nutmeg seed, similar flavor but more delicate.
- Makrut Lime Leaves: Fragrant citrus leaves used in Southeast Asian cooking.
- Palm Sugar: Sweetener from palm tree sap, caramel-like flavor.
- Kashmiri Chile Powder: Mild, bright red chili powder from India, prized for color.
- White Cardamom: Subtle, floral spice, less pungent than green cardamom.
- Morita Chilies: Smoky, medium-hot dried jalapeños from Mexico.
- Puya Chilies: Mexican chili, similar to guajillo but hotter and fruitier.
- California Chilies: Mild, dried Anaheim peppers, used in Mexican cuisine.
- Mulato Chilies: Mild, sweet, chocolatey dried poblano peppers.
- Cascabel Chilies: Round, nutty, mildly spicy Mexican chili.
- Chiltepin Chilies: Tiny, fiery wild Mexican chilies.
- New Mexico Chilies: Mild to medium-hot, earthy dried chilies from New Mexico.
- Costeño Chilies: Mexican chili, smoky and medium-hot.
- Kashmiri Red Chilies: Mild, vibrant red Indian chilies, used for color.
- Guajillo Chiles: Mild, tangy, and slightly sweet Mexican chili.
- Chiles de Árbol: Small, hot, and potent Mexican chili.
- Ancho Chilies: Dried poblano peppers, mild and sweet.
- Pasilla Chilies: Long, dark, mild Mexican chili with raisin-like flavor.
- Scotch Bonnet Pepper: Very hot, fruity chili from the Caribbean.
- Gochugaru: Korean chili flakes, mildly spicy and smoky.
- Phrik chi fa: Mild Thai chili, often used for color.
- Phrik haeng: Dried Thai chili, used for heat and flavor.
Fermented & Specialty Pastes
Dried, Preserved, and Unique Ingredients
- Dried Shiitake Mushrooms: Umami-rich dried mushrooms, common in Asian cuisine.
- Ube: Purple yam from the Philippines, sweet and nutty.
- Tapioca Pearls: Starch balls from cassava, used in bubble tea and desserts.
- Tamarind: Tangy, sweet-sour fruit pulp, used in Asian and Latin cuisines.
- Jaggery: Unrefined cane or palm sugar, caramel-like flavor.
- Mizuame: Japanese sweetener, thick syrup made from starch.
- Brown Rice Vinegar: Mild, slightly sweet Japanese vinegar.
- Kombu: Edible kelp, used in Japanese broths.
- Yako-Nori: Toasted seaweed sheets, used for sushi.
- Sansho: Japanese spice with citrusy, numbing flavor, related to Sichuan pepper.
- Yukari: Japanese seasoning made from red shiso leaves, tangy and salty.
- Plum Syrup: Sweet, tart syrup made from plums, used in drinks and desserts.
- Pomegranate Molasses: Thick, tangy syrup from reduced pomegranate juice.
- Date Molasses: Sweet, dark syrup made from dates.